Clafoutis aux Framboises (Raspberry Clafoutis)

Clafoutis is a favorite of summer desserts in France. This fruit and custard cake is typical of the Limousin area, and is very easy to make. A great recipe to bake with kids!

Serves: 6Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 vanilla pod
  • 1½ cups whole milk
  • ½ cup plus 1 Tbsp. butter, divided
  • 6 large eggs
  • ½ cup plus 1 Tbsp. sugar, divided
  • 6 Tbsp. all-purpose flour
  • 12 oz. raspberries

Directions

  • Preheat your oven to 350°F.
  • Slice the top outer layer of the vanilla pod in half lengthwise. In a medium saucepan, bring the milk and the vanilla pod to a boil over medium heat. As soon as the milk boils, stop the heat.
  • Put ½ cup butter in the saucepan. Take the vanilla pod out, use a teaspoon to scrape out the seeds inside, and put them back in the saucepan. Cover and let the vanilla infuse the milk.
  • In a large bowl, break the eggs and whisk them steadily with ½ cup sugar, until they whiten. Add the flour, and whisk steadily. Slowly add the milk as you whisk continuously.
  • Butter a medium baking dish (about 9") with 1 tablespoon butter. Sprinkle 1 tablespoon sugar at the bottom, and tilt the dish so as to distribute sugar everywhere. Lay the raspberries at the bottom of the dish. Pour in the custard.
  • Put in the oven for 45 minutes.
  • Serve lukewarm or cold.

Recipe Information

Serves: 6

Ingredients

  • 1 vanilla pod
  • 1½ cups whole milk
  • ½ cup plus 1 Tbsp. butter, divided
  • 6 large eggs
  • ½ cup plus 1 Tbsp. sugar, divided
  • 6 Tbsp. all-purpose flour
  • 12 oz. raspberries

Directions

  • Preheat your oven to 350°F.
  • Slice the top outer layer of the vanilla pod in half lengthwise. In a medium saucepan, bring the milk and the vanilla pod to a boil over medium heat. As soon as the milk boils, stop the heat.
  • Put ½ cup butter in the saucepan. Take the vanilla pod out, use a teaspoon to scrape out the seeds inside, and put them back in the saucepan. Cover and let the vanilla infuse the milk.
  • In a large bowl, break the eggs and whisk them steadily with ½ cup sugar, until they whiten. Add the flour, and whisk steadily. Slowly add the milk as you whisk continuously.
  • Butter a medium baking dish (about 9") with 1 tablespoon butter. Sprinkle 1 tablespoon sugar at the bottom, and tilt the dish so as to distribute sugar everywhere. Lay the raspberries at the bottom of the dish. Pour in the custard.
  • Put in the oven for 45 minutes.
  • Serve lukewarm or cold.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat6g
Saturated Fat2.5g
Cholesterol190mg
Sodium100mg
Total Carbohydrate36g
Dietary Fiber4g
Sugars25g
Protein10g